There are two schools of thought on how to freeze broad beans – some people blanch the beans before freezing and some don’t.
Blanching involves plunging the beans into boiling water to stop all enzyme activity with the beans, so the beans stay exactly as they are without any deterioration. Therefore, the healthy vitamins and minerals will remain in the beans. After a couple of minutes at boiling point, the beans are dropped into ice-cold water, to stop the cooking process.
Podding-Medes-BroadBeans
To freeze broad beans by blanching:
- shell the beans
- plunge the broad beans into a very fast boiling saucepan, so the water just covers the beans
- return the water to the boil as quickly as possible
- after 3 mins,drain the broad beans
- immediately put into ice cold water to bring temperature down quickly
- drain
- fill freezer bags with the cold, dried beans
- squeeze air out of bag – suck out remainder with straw- then seal bag
- freeze the broad beans immediately
Helpful tip: make large blocks of ice in margarine/yoghurt tubs to keep water cold when cooling beans
To freeze broad beans without blanching:
- shell the beans
- fill freezer bags with the shelled broad beans
- squeeze air out of bag – suck out remainder with straw – then seal bag
- freeze the broad beans immediately
It is worth trying both methods, to decide how to freeze broad beans for yourself.
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Now is the time to think about preserving any superfluous herbs in the
garden for use in the winter, when the fresh herbs are no longer
available. Dried herbs keep for years but are better if used within a year.
Frozen herbs do loose their colour, but some flavour is retained.
* *Woody herbs* such as rosemary, sage and thyme can be dry-frozen.
Place the leaves in a plastic freezer bag, squeeze the air out of
the bag, tie and freeze. Parsley can be frozen in this way. When
frozen, the bag can be rolled and squashed to ‘chop’ the parsley.
* *Soft herbs* like tarragon, chives, dill, fennel, lovage, parsley
& basil can be frozen in ice. Chop the leaves finely and pack into
ice-cube trays. Cover with water and freeze. When frozen, tip the
cubes into a plastic bag and store in the freezer, using a cube as
needed.
* *Basil* can be frozen as a puree. Wizz the basil in a blender with
a little olive oil. Freeze in ice-cube trays, then store the cubes
in a plastic bag in the freezer.
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* Parsley has grown well in this mild winter.
* It benefits from constant clipping.
* Cut off the outer stems.
* Discard any that are not perfect – green and young
parsley-for-cutting
* Wash well under cold water
* Shake dry
* Place in a freezer bag & seal
* Label ‘parsley’
* Put in freezer to freeze
* Crush bag when frozen
* Fine, chopped parsley comes out of the crushed bag.
* Just take the amount required from the bag & place the remainder
back in the freezer.
* Use as a garnish, or in soups, sauces or casseroles – no need to
defrost first.
Freezing parsley is an easy way to get chopped parsley as the frozen parsley is easily crushed to form small pieces.
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